June 2009
E-Recipes
Recipes Contributed by:
Jacksonville Mercantile

Have you ever been someplace looking at a beautiful view and then moved just a few steps in another direction and discovered you liked that view better? The following recipes are some tried and true ones that have moved a few steps into another direction. Hopefully, this will entice you to try other recipes with a new direction.

If you can’t find these ingredients near you, you can always order on-line at www.jacksonvillemercantile.com

We’ve all had Cornish hens at one time or another. My father used to make fun of them since they had such small legs (his favorite part of a full-sized chicken) which could be why we didn’t get them too often in my house growing up. This is a twist on the usual preparation.

4 small Cornish hens – remove giblets and rinse
1 Jar Mango Chutney
1 medium onion – cut into small dice
1 zucchini – cut into small dice
2 cloves garlic – mashed
1 Jar Masala Maza Korma Simmer Indian Sauce (or if you like more spice try another sauce)
Wild Rice or Rice of your choice – cooked

Rinse hens and remove giblets if inside.

Save giblets if desired. Note: If you want a quick way to defrost your hens, fill your sink with warm water and place the cornish hens (in their plastic packages) into the water. This will speed up the defrosting process. Otherwise, just put the frozen hens into your refrigerator and defrost. This usually takes 2 days to completely defrost.

Mix onion, zucchini and garlic with Mango Chutney. Stuff Hens with Vegetable/Chutney mix. Coat hens with Korma Simmer Sauce and while hens are cooking, baste them with more of the sauce.

Roast hens in 375F oven until internal temperature reaches 155F.

Serve hens over rice with additional sauce on the side.

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The following is a recipe I shared with a customer. She came back into the store telling me that when she brought these cookies to a party, the women were hiding them in the kitchen and trying to save them all for themselves. The “secret ingredient” is using Black Walnut Extract vs. Vanilla extract, which will give the cookies a nice depth of flavor and Muscavado sugar vs. plain brown sugar. These cookies are also the perfect portable dessert, just in time to take to your favorite Britt Concert.

Secret Ingredient Chocolate Chip Cookies
2 Cups all purpose flour
1 teaspoon Baking soda
½ teaspoon salt
1 Cup Unsalted Butter – room temperature
½ cup Caster Sugar
¾ cup Light Muscavado Sugar
1 large egg
2 teaspoons Black Walnut Extract
8 Ounces Chocolate Chips or chunks

Mix flour, baking soda, and salt. Reserve. Cream the butter with the caster sugar and brown sugar. Add the egg and Black Walnut Extract, mix until incorporated. Stir in the flour mixture then add the chocolate chips. Mix well. Refrigerate for 1 hour.

Using a spoon or small scoop, drop the cookies 1 ½ inches apart on a greased cookie sheet. Bake in a 350F oven for 10-12 minutes.

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